Although I think butterscotch chips would make these muffins sinful.DH needs the calories whereas I do not, so I'm going to gleefully experiment more with this recipe. After eating one and letting the aftertaste set in, I do think I would cut back a bit on the amount of sugar used in the batter next time and play with a different topping I added some oatmeal to it. I baked mine for about 13 minutes since my muffin molds are a little smaller than usual. I used some really ripe almost mushy bananas and these muffins turned out FANTASTIC. I cut back some on the butter (I cut the amount in half), added the nutmeg, vanilla, and cinnamon other reviewers did, and I used brown sugar. I was looking to make hubby a snack for when he goes to work in the morning. I've tried making muffins before but they always either turn out too dry or they taste incredibly bland despite the recipe having rave reviews. I often make them the night before so we can get that full banana flavor the next morning for breakfast.I LOVE how these muffins turned out. Like many banana bread recipes, this muffin tastes even BETTER with time. BAKE: Bake the muffins at 375 degrees for roughly 18 minutes, or until a toothpick comes out clean when poked into the center.Fill 2/3 full with batter and sprinkle a hefty amount of topping onto each. SCOOP: Spoon, or scoop, the batter into the prepared muffin pan.Once that is stirred together you can mix in the dry ingredients. For the batter, stir together the oil, sugar, and bananas with a whisk until fully combined. MIX: Mix together the crumb topping and set it aside.Optionally, you can also mist the cupcake pan with baking spray and skip the liners. PREP: Measure the ingredients and line the muffin tray with paper liners.Which means you don’t have to wait for the fruit to ripen before making this banana crumb muffin recipe! You can keep them frozen for up to six months. Pro tip: Did you know you can freeze bananas? When you get a bunch and they start to go soft and brown, it’s the perfect time to peel and freeze. Vanilla: Just a touch of vanilla to balance the flavor.These overripe bananas pack a strong sweet flavor that takes your muffins from good to great. When they look almost unusable, that’s when you know it’s perfect. The ones in the photo I wouldn’t quite use… They need to be slightly darker. However, we find that oil gives you a much more tender and moist finish. Can you use butter in the muffin as well? Yes. Oil/Butter: Butter in the crumb topping, oil in the muffin.Egg: One large egg is the perfect amount to give the muffins structure. CRUMB TOPPING: Combine the 2 tablespoons brown sugar, 2 tablespoons white sugar ,1/4 cup + 2 tablespoons flour, 1/2 teaspoon cinnamon, and 1/8 teaspoon salt.However, you could easily add in a dash of ginger and gloves for bolder flavor. Spices: The recipe calls for just cinnamon and a touch of nutmeg.These are staples that go bad quicker than you’d think. Leavening Agents: Always double check the date for your baking powder and baking soda.Sugar: Brown sugar for the topping and granulated sugar for the muffins.However, I am sure you could make it with a 1:1 ratio of whole wheat. Flour: I have only tested this recipe with all-purpose flour. That means you probably have most of the ingredients in your pantry and can whip these up now! Here’s a breakdown of what you will need to get started: The ingredient list consists on fairly basic baking items.
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